I might have been in a weird place, but this combination just seemed right. The sweetness of peanut butter icing, the salt of bacon, and the all around rich wonder of a chocolate cupcake. I was right.
I modified a recipe for chocolate cake that I got from Sweetapolita, my go to cooking blog.
Chocolate Bacon Cupcakes
3 c all purpose flour
2 3/4 c sugar
1 c dark unsweetened cocoa
2.5 tsp baking soda
2 tsp baking powder
2 tsp salt
1/3 c bacon fat
1/3 cup veg oil
1 c + 2 tbsp whole milk (I would have used almond but I had a friend who is allergic visiting)
1 c + 2 tbsp hot coffee
2 tbsp vanilla
Preheat oven to 350 degrees, put cupcake papers in muffin tins. I made 3 dozen.
In the electric mixer with the paddle, stir all the dry ingredients until blended, add all wet ingredients but the coffee. With the mixer on low, add the coffee slowly so you don't splash and burn yourself. Mix on medium speed 2 minutes. I don't have a splash guard, so I just turned it on until the batter was really moving, but not splashing over the sides of the bowl. Using a standard size cupcake pan, a 1/4 c measure is perfect for filling the cupcake papers. Fill the papers and bake the cupcakes for 20 minutes until the tops bounce back. Cool completely before icing.
1 c softened butter
1 c peanut butter (I used Skippy Natural)
1 c confectioner's sugar
1/2 tsp vanilla
Using an electric hand mixer, whip the butter and peanut butter until it is light in color and fluffy. This is about 2 minutes longer than you expect it to be. Add the sugar gradually and then the splash of vanilla. Whip until fluffy and delightful.
I spread the icing on with a knife and didn't much care how it looked. I mean honestly, it's a chocolate bacon cupcake with peanut butter icing. You don't eat it because it looks good. Then I sprinkled bacon crumbles over it. There has been some debate on whether it is better with or without the bacon crumbles. I say, try it both ways!